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Goldenrod Egg

Goldenrod Egg

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
danaferre

danaferre

This recipe is a generational French family tradition for Easter morning. I have searched the entire internet and I've never heard of anyone having it but our family. Everyone likes it so much that we have it more often than just Easter. It's a food that grows on you!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 252 mg
  • 84%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Melt butter in a large saucepan over medium heat. Whisk in flour to make a roux, and cook for 10 minutes until the roux begins to lighten in color. Whisk in the milk, and bring to a simmer, whisking constantly. Reduce heat to medium-low, and cook for 10 minutes more, whisking occasionally. Season to taste with salt and pepper.
  2. Separate the hard-cooked egg whites from the yolks. Roughly chop the whites and stir into the white sauce. Press the yolks through a mesh strainer and set aside.
  3. To serve, place a slice of toast on a plate, and ladle 1/2 cup of white sauce over top. Garnish with egg yolks and a sprinkle of paprika.
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Reviews

danaferre
53

danaferre

9/8/2008

I submitted this recipe and it was changed from original submission. The rou should be a white rou, not a brown one, therefore, cook for no more than 5 minutes, (the gravy should turn out like a white gravy for bisquits)

Hester
24

Hester

11/2/2011

Hey Editors, what's up with this bogus change to Dana's recipe? The sauce should be white. Cook it for 10 minutes and it will get *darker*, and it will be ruined. It will not 'lighten'. Anyway, my mother-in-law introduced this dish to me and I love it. She also calls it Eggs a al Goldenrod. Dana's recipe, done the way she wrote it, is just right.

gocoastl
13

gocoastl

9/21/2011

My Southern husband taught me how to make this, but we just chop up the eggs into the cream sauce, and call it creamed eggs. Yummy!

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